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Cooling and freezing simulation of bakery products.

Author(s) : SLUIS S. M. van der

Summary

Computer models have been developed to simulate the freezing and cooling processes of bread and bakery products. They are based on the finite element method and calculate temperature ranges and product humidity. Products of complex composition and shape can be simulated. As a result of these simulation techniques, the product quality can be improved.

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Pages: 1993-3

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Details

  • Original title: Cooling and freezing simulation of bakery products.
  • Record ID : 1994-3664
  • Languages: English
  • Source: Cold Chain Refrigeration Equipment by Design.
  • Publication date: 1993/11/15
  • Document available for consultation in the library of the IIR headquarters only.

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